Susan Marshall

• Processing online entries for 10 events per year, including the New Zealand Athletics 100km championship race
• Maintaining customer database of about 5000
• Production of all necessary race day material
• Creation of new courses
• Applying for event permits
• Course marking
• Co-ordinating other events such as community lectures and training with accomplished NZ runners
• Speaking at events
• Event catering – purchasing, preparing and serving post race meals to runners
• Promotion of events through our database and flyers
• Collating results and posting these online
• Website administration

During the lockdown I began writing and producing a series of audio plays with a group from Australia, New Zealand and overseas. I have produced around 20 8-15 minute plays using Audacity to create soundtracks and special effects.

Organising a 15 person relay run to take place over 10 days in the South Island, scheduling meetings, school visits, events and sponsorship.

• Scheduling meetings with schools/ council/ mayors
• Development of letters and promotional materials using Microsoft Office and Adobe Suite
• Arranging accommodation to be sponsored by hotels en route
• Requesting sponsorship from local businesses
• Event marketing and promotion
• Contacting and arranging meetings with significant persons and charities
• Arranging for the dedication of five significant places to world peace
• Composing text, arranging plaque design and installation
• Website content creator – daily reports as well as several interviews conducted with significant people transposed into articles

Creation of press releases and communication with all NZ media to promote New Zealand's first woman to run the 3100 mile Self-Transcendence Race. Resulted in four interviews on National Radio, six interviews on other significant stations (Newstalk ZB, National Radio and The Breeze), numerous newspaper article and stories being aired on NewsHub, One News and the Breakfast Show.

• Rostering 10-12 staff over a 6 day, two night roster. Through refining systems I reduced staffing requirements from ten full time staff to six full time with two part time.
• Reservations manager – receiving and managing all reservations into a manageable flow for restaurant.
• Ensuring compliance with Employment law and Holiday’s Act – leave requests, sick pay, holiday pay and public holidays
• Integration and compliance with Food Control Plan – overseeing temperature records, food and cooking safety records, hygiene standards and equipment
• Negotiating complaints and writing responses to online reviews
• Mediating disputes
• Writing promotional mail-outs
• Creating staff training materials
• Chef – preparing standard menu and designing special menu items for 50-100 covers per day. Improved customer experience through the introduction of new recipes.
• Catering – cooking for up to 450 people in a small team
• Inventory control and stock ordering
• Line Chef
• Server
• Barista